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Lectins: Brain Fog, Weight Gain, and Gluten is Just One of Many

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Gluten has been discussed at great length in academic and popular forums. For some it is a boogeyman, something that contributes to a dizzying array of ailments. To others it is, for the most part, harmless and needn’t be avoided by the vast majority of people. Yet gluten is just one of many  lectins. Lectins are carbohydrate-binding proteins, which are thought to have been evolved by plants to deter insects and other predators. They are the “glyco” parts of glycoconjugates. Although all the details are still being investigated, what is clear is that excess consumption can promote weight gain and brain fog while lowering  ketone production.

 

Lectins are carbohydrate-binding proteins, macromolecules that are highly specific to sugar moieties. Lectins perform numerous roles in biological recognition phenomena involving cells, carbohydrates, and proteins. Foodstuffs especially rich in these molecules include beans, cereals, grains, nuts, and potatoes. Insufficient heating or otherwise improper preparation (e.g fermentation) can leave them in food. Raw kidney beans, for example, contain toxic levels of lectins. This resulted in a number of immigrants to the United Kingdom becoming violently ill after consuming them (Taylor, 2008). Similarly, raw soybeans contain trypsin inhibitors, amylase inhibitors, saponins, and an assortment of “antivitamins” that are disabled through fermentation.

 

Lectins are called “antinutrients” because they interfere with the absorption of vitamins and minerals. Soybean lectins are able to disrupt small intestinal metabolism (Hajos, 1995). Thus, we need not only be concerned about plummeting nutritional levels  in our food supply, but also our ability to absorb them. Genesis™ contains an extraordinary spectrum of nutrients ranging from the rare trace minerals found in sea vegetables to powerful compounds exclusive to cruciferous vegetables. This special blend of 74 ingredients is a powerful nutrient delivery system that provides nourishing properties to your whole body with some phytonutrients rarely, or never, found in a regular diet.   

 

 

Goldstein, Erwin; Hayes, Colleen (1978). “The Lectins: Carbohydrate-Binding Proteins of Plants and Animals”. Advances in Carbohydrate Chemistry and Biochemistry. Advances in Carbohydrate Chemistry and Biochemistry. 35: 127–340. doi:10.1016/S0065-2318(08)60220-6. ISBN 9780120072354. PMID 356549.

 

Sharon, Nathan; Lis, Halina (1972). “Lectins: Cell-Agglutinating and Sugar-Specific Proteins”. Science. 177 (4053): 949–959. doi:10.1126/science.177.4053.949.

 

Ellen, R.P.; Fillery, E.D.; Chan, K.H.; Grove, D.A. (1980). “Sialidase-Enhanced Lectin-Like Mechanism for Actinomyces viscosus and Actinomyces naeslundii Hemagglutination”. Infection and Immunity. 27 (2): 335–343.

 

Hajos, Gyongyi; Gelencser, Eva (1995). “Biological Effects and Survival of Trypsin Inhibitors and the Agglutinin from Soybean in the Small Intestine of the Rat”. Journal of Agricultural and Food Chemistry. 43 (1): 165–170. doi:10.1021/jf00049a030.

 

S.K. Sathe, S.S. Deshpande, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003”

 

Yarnell, Eric (1998). “Sting Nettle–A modern view of an ancient healing plant”. Alternative & Complementary Therapies. June: 180–186